As many of you might have noticed, I'm trying my very best to change my diet to a more plant-based way of living. I slowly start to cut out meat and include more veggies. It is a lot of fun to experiment with the veggies and try to use different ingredients as substitute for meat.
Fall is as well the mushroom season in Norway, I grow up with hunting mushrooms every fall. In Oslo, or in the countryside with my family.
The Norwegian woods are full of chanterelles right now. If you haven't tried it before, it is a good idea to fry some in a pan with some butter and salt, to see if you like it before adding it to your dish.
For some reason, I have been craving chili con carne lately. Some hot, a bit spicy food is my favorite when it starts to get cooler out. Lighting up some candles on the table and a little glass of red wine is perfect for this season.
This recipe was something I just made up while I was looking over what leftovers I had in the fridge and added one special, seasonal ingredient I will get back to later.
What you need for 4 people or 2 super hungry ones
1 package of meatish/ or tofu (400gr)
3 cloves of garlic
1 large onion
2 large carrots - can skip
2 cans of chopped tomatoes
pinch of salt
3 large tbs of honey or ketchup (for the sweetener)
2 handfuls of chanterelle
(other kind of mushroom or skip mushrooms)
What you do
Start with heating a pan, add some oil and the chopped onion, garlic and chili and the tofu or meatish. As everything gets golden, add the chanterelles and some salt. Then add the cans of tomatoes, the kidney beans, and the chopped carrots. I used a spirelli to get the carrots chopped in a spaghetti way.
Cook it all together on low heat for 5-10 min.
Serve the meat-free Chilli con Carne with heated nachos, sour cream, and parmesan cheese. I like to crisp the nachos over the plate, YUM!
I hope you like it and get inspires to try some meat-free days too.
All best, Eline S